Sugarless Apple Pie

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This is from the archives of my Grandmother, Ethel Eynard.  Jefferson City, MO. 1980.

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Ingredients [?]

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  • add   <p />
  • add   <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">3 Tbsp. margarine or butter</span>
  • add   <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 tsp. cinnamon</span>
  • add   <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1/3 C. water </span>
  • add   <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 ? Tbsp. cornstarch </span>
  • add   <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">1 can (6 oz.) frozen apple juice (without sugar</span>
  • add   <p /><p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">6 medium apples Delicious apples, peeled and sliced </span>
  • add   <p class="MsoNormal" style="MARGIN: 0in 0in 0pt"><span style="FONT-SIZE: 10pt; FONT-FAMILY: Arial">Pastry for 9-inch double crust pie </span>

Instructions

  1. Place apples and undiluted apple juice into a large pan.  Bring to a boil, reduce heat and simmer, covered for about 5 minutes.Dissolve cornstarch in water.  Gently stir cornstarch into apple mixture.  Bring to a boil, reduce heat and simmer, covered for 10 to 15 minutes or until apples begin to soften.  Stir in cinnamon.Fill pasty shell with apples and cover with top crust.  Bake at 350 degrees for 45 minutes.  Baste with melted margarine or butter after baking.

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